The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different...

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Bibliographic Details
Main Authors: Yuching Huang, Andrew L. Mense, Lingzhu Deng, Meiying Su, Kuenho Shih, Jayne E. Bock
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
reconstituted whole wheat flour
bran
bran particle size distribution
steamed bread
Online Access:https://www.mdpi.com/2304-8158/10/10/2413

Internet

https://www.mdpi.com/2304-8158/10/10/2413

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